Monkfish osso buco with brown shrimp and parsley dressing
Osso buco means ‘bone with a hole’ and is usually made with veal shin. Here it is made with monkfish tail on the bone in a rich tomato and white wine sauce.
By Matt Tebbutt
From Saturday Kitchen
Ingredients
For the monkfish
- 1 whole monkfish tail on the bone, cut into steaks
- 6 tbsp olive oil
- 1 carrot, peeled and chopped
- 2 garlic cloves, finely chopped
- 2 celery sticks, chopped
- 2 anchovy fillets
- pinch dried chilli flakes
- 200ml/7fl oz white wine
- 1 tbsp tomato purée
- 400g tin plum tomatoes
- 1 bay leaf
- pinch saffron, soaked in warm water
- 1 tsp chopped fresh thyme
- 200ml/7fl oz fish stock
- salt and freshly ground black pepper
For the dressing
Method
To make the monkfish, season the fish steaks well with salt and pepper. Add 4 tablespoons of the olive oil to a frying pan over high heat. Sear the monkfish on both sides in the hot frying pan to colour and set aside.
Heat the remaining oil in a frying pan and fry the carrot, garlic, celery, anchovies, chilli flakes and thyme for 5 minutes until softened. Add the wine and cook until reduced.
Add the tomato purée and then the plum tomatoes and bay. Cook for 5 minutes before adding the fish back to the pan. Add the fish stock and saffron and put the lid on. Cook gently for around 10 minutes.
To make the brown shrimp dressing, heat the butter in a frying pan over medium heat and fry the garlic until browned. Add the brown shrimps and lemon juice. Remove from the heat and stir in the herbs.
To serve, spoon the monkfish into shallow serving bowls and spoon over the dressing.
